DARK CHOCOLATE ORANGE BISCOTTI
No more dry or bland biscotti, this dark chocolate orange biscotti has so much flavor!
Provided by Sally
Categories Cookies
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
- Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8×4-inch long rectangle, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
- Melt the chopped chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.
- Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.
ORANGE AND CINNAMON BISCOTTI
Make and share this Orange and Cinnamon Biscotti recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h8m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325° and butter 2 baking sheets.
- Beat sugar and butter. Add eggs 1 at a time, beating well.
- Add orange peel and vanilla; beat.
- Add dry ingredients to butter mixture, mixing until just incorporated.
- Divide dough into 2 parts.
- Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets.
- Bake until firm, about 30 to 35 minutes. Cool 15 minutes.
- Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.
Nutrition Facts : Calories 83.7, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 47, Carbohydrate 12.4, Fiber 0.3, Sugar 6.3, Protein 1.2
CRANBERRY-ORANGE BISCOTTI
I received this recipe from a friend, and it's great! I use the convection bake setting on my oven, so it's usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.
Provided by bubbles52793
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
- Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
- Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 256.7 mg, Sugar 27.1 g
ORANGE ALMOND BISCOTTI II
These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.
Provided by Karen
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
- In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
- Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 39.9 g, Cholesterol 46.5 mg, Fat 4.6 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 21.1 g
ORANGE BISCOTTI
These crisp, crunchy cookies are based on the classic Italian version. These contain no nuts and are a slightly softer than the original version, which makes them more child friendly (mine adore them!). Try them with your mid morning cup of coffee..
Provided by Noo8820
Categories Dessert
Time 1h
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to gas 3/160°C/325°F.
- Grease a baking sheet.
- Beat together the butter and sugar until smooth. Beat int the egg, then the orange rind, juice, flour, baking powder, cinnamon and polenta.
- Tip the mixture on to a lightly floured surface and knead. Place dough on the baking sheet and flatten with the palm of your hand to make a rectangle approx 25 x 18 cm.
- Bake for 25 minutes, then remove from the oven and leave to stand for 5 mins until slightly cooled. Using a sharp knife, carefully cut the mixture widthways into thin sticks about 1 cm wide.
- Space the cookies out slightly on the baking sheet, then bake for a further 20 minutes until crisp.
- When cool, dust with icing sugar.
CINNAMON BISCOTTI WITH PISTACHIOS
Delicious cinnamon biscotti that go great with coffee or tea. Cinnamon chips (found next to chocolate chips) give it an extra burst of cinnamon. Co-workers request that I make these regularly and bring to work for the morning coffee break.
Provided by MaryK
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
- Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
- Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
- Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
- Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 16.9 g, Cholesterol 17.4 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 106.2 mg, Sugar 10.1 g
DARK CHOCOLATE-DOUBLE ORANGE CINNAMON BISCOTTI
Crisp and crunchy with a zingy burst of citrus from grated orange zest, this dark chocolate biscotti is the ideal dunking companion for coffee or tea.
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Chop half the chocolate. Mix flour, baking soda, cinnamon and salt until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, orange extract and zest; mix well. Gradually beat in flour mixture until blended. Stir in nuts and chopped chocolate.
- Divide dough in half. Roll each half into 12x2-inch log on lightly floured surface. Place, 2 inches apart, on prepared baking sheet.
- Bake 20 to 25 min. or until lightly browned. Cool 15 min. Place on cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut sides up, on baking sheet. Bake 10 min. or until slightly dry. Remove to wire racks; cool completely.
- Melt reserved chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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